Brown sugar is the superior choice if you are tossing up between it and white sugar (though coconut sugar is even better). Not only does it make excellent cookies, but brown sugar contains trace minerals like calcium, potassium, iron, and magnesium, which are crucial for maintaining strong bones, muscles, and blood. Plus, its molasses content acts as a natural laxative, aiding in regulating bowel movements!
With more sustainable production methods than white sugar, brown sugar is an eco-friendly choice. So what is the best way to store this delicious white sugar alternative to preserve its distinctive caramel-like flavor and dark brown color? Let’s take a look.
How To Store Brown Sugar
The main downside of brown sugar is that it can harden and lose all its moisture if it isn’t stored correctly. To maintain the softness of brown sugar, use a food-safe container with an airtight lid. I use a glass jar with a rubber seal, and I really pack the sugar in. This approach preserves its moisture content by shielding it from exposure to air, preventing untimely dryness.
I store it in my pantry, where I’ve kept it for up to 2 years at one point, with no ill effects.
Can You Freeze Brown Sugar?
Is it possible to freeze brown sugar? Absolutely! Is it necessary? No. Why? Because it already has an indefinite lifespan, there really is not much point taking up space in there!
However, if you insist on freezing it, store it in a tightly sealed container and place it in the coldest section of the freezer, away from any strongly scented food items.
How To Defrost Brown Sugar
At room temperature, brown sugar thaws entirely within six hours after being stored in the freezer. You may also like to defrost it in the microwave, which only takes a few minutes. Be aware that freezing brown sugar, mainly if it is very soft and moist, may change the texture and make it more crystallized.
How Long Does Brown Sugar Last?
Brown sugar does not go bad. At least I have never found it to if it has been stored properly. It typically stays good for around two years, but proper storage can keep the texture perfect for even longer.
Even if you have stored brown sugar in the pantry for an extended period, you can still use it as long as there are no bugs, unpleasant odors, or mold. You should avoid storing it in the fridge as it is more likely to be exposed to excessive moisture from condensation, which will mess with the texture (melted sugar, anyone?)
How To Know When Brown Sugar Is Rancid?
Most sugars are virtually non-perishable, provided it’s uncontaminated. This makes it perfect for bulk purchases if you’re an avid baker. Hardened sugar isn’t spoiled; it simply lacks moisture. However, for optimal performance, it’s advisable to use brown sugar within two years of purchase.
If you suspect your brown sugar may be spoiled, here are some things to look out for. Note that these are not at all common!
1. Presence of bugs or insects. Pantry bugs that like pasta and flour don’t tend to go for sugar, but ants do! If they make it in there, throw it out.
2. Wet spots or mold: Any signs of moisture, mold, or the growth of organic matter suggest spoilage. In this case, discarding the sugar instead of consuming it is best.
3. Off smell: If you detect an unpleasant odor when sniffing the sugar, it’s recommended to throw it away. A change in smell may indicate the onset of bacterial growth, and I always trust my nose.
FAQs
The most common ones are light and dark, but as you delve deeper, you’ll come across exotic names such as Demerara, Muscovado, or Turbinado. They all have slightly richer flavor and nutritional profiles than soft brown store-bought sugar, as they are not refined. You can also try alternative sugar such as coconut sugar!
In terms of taste, brown sugar has a richer and more caramel flavor that I enjoy. It also can give foods like cookies their chew! Nutritionally, brown sugar outdoes white sugar in terms of calcium, boasting 83 mg per 100 g compared to just 1 mg per 100 g in white sugar. (molasses is quite high in calcium!) It also has slightly higher levels of other minerals, including iron.
Over time, brown sugar can harden and turn white. When sugar begins to dry, the molasses content separates from it.
Usually, it is simply because it dried out! Hence, keeping it in an airtight container is so important.
You can make your brown sugar by combining granulated white sugar with un-sulphured molasses. Use around 1 cup of sugar with 1 tablespoon of molasses and mix it really well to combine.